Feeling Vulnerable: Kimchi Pancakes & Butterscotch Apples

May. 02, 2013

Are you feeling VULNERABLE? Well here's the perfect meal of Kimchi Pancakes Butterscotch Apples for when you're feeling this way. Come watch find out why! Happy eating my friends :)

Ingredients

For kimchi pancakes

Flour

1 Cup (16 tbs)

Garlic powder

1 Tablespoon (or Onion powder, or any stock powder) (Optional)

Sugar

2 Pinch

Sea salt

2 Pinch

Water

1 Cup (16 tbs)

Courgette

1 Large , sliced thinly like matchsticks

Chives

3 , chopped like matchsticks (or Chinese leek/ spring onion)

Kimchi

1 Cup (16 tbs)

Vegetable oil

3 Tablespoon

For butterscotch apples

Heavy cream

1 Cup (16 tbs)

Brown sugar

2 Cup (32 tbs)

Butter

200 Gram

Pure vanilla extract

1 Tablespoon

Condensed milk

1 Tablespoon

Apples

4 Small , dewaxed

Directions

For Kimchi Pancakes

MAKING

1. In a big bowl, add in the flour, garlic powder, salt, sugar, and water and mix together until smooth.

2. Add in the courgette and chives to the bowl and fold. Followed by the kimchi gently but thoroughly into the mix.

3. Pour in a thin layer of oil to cover a large non-stick frying pan, and ladle flour mixture into the pan. Spread with the ladle and cook for a few minutes.

4. Flip the pancake and cook on the other side until crispy. Repeat for the rest of the mixture.

SERVING

5. Serve Kimchi Pancakes with fruit juice.

For Butterscotch Apples

GETTING READY

1. Stab each apple with a chopstick to make them into lollipops.

MAKING

2. In a pot, add in the heavy cream, brown sugar, butter, vanilla extract, and condensed milk – and bring to a boil, while continuously stirring.

3. When the mixture starts getting thick, check the consistency by putting a dollop of the butterscotch in a cup of very cold water. If you can pick out the butterscotch and mould it in your hand like caramel, then it’s done!

4. Let the mixture cool down a tiny bit and dunk each apple into the butterscotch.

5. Lay coated apples on cooking paper, and put in the fridge overnight.